Salads are a super easy thing to whip up for a picnic, and are honestly super easy to eat. It’s not drippy, its light and can be eaten cold. We were quite ambitious while planning and decided to do 5 salads, but in the end we only made 3 salads. I made two a Garbanzo Summer Salad and a Green Quinoa Summer Salad (you’re probably sensing the theme I was going for). My friend made her version of a Pasta Salad and so we called it the Nitya Pasta Salad.
Lets start with hers, for the Pasta Salad:
- Handful of mint
- Bunch of coriander
- Squeeze of honey
- Lemon juice
- Olive oil
- Sea salt
- A green chilly
- Whole wheat pasta
- Capsicum – we used green and red
- Cherry tomatoes
In a hand blender, add the mint, coriander, honey, salt, olive oil, lemon juice, green chilly and blitz to a fine paste. You can make a big batch of this dressing and freeze it in an ice-cube tray – this makes very convenient if you want to take this salad as a packed lunch.
For the salad, slice the onions, carrots, capsicum, cucumber and tomatoes and add to a large salad bowl. Boil the pasta in the mean time and add to the vegetables once cool.
When ready to serve, generously drizzle the afore-mentioned dressing on the vegetable and pasta mixture.
Now for mine, the garbanzo summer salad:
- Garbanzo Beans, soaked overnight
- Red bell pepper
- Green bell pepper
- Purple onion
- Red wine vinegar
- Lemon juice
- Garlic, minced
- Fresh dill
Just like any other salad, it’s all about prepping the vegetables and dressing and then putting it all together.
Using a pressure cooker (if you can access one) cook the soaked garbanzo beans for about 15 minutes, till its cooked.
Dice all the veggies and set them aside in a bowl.
For the dressing simply mix the mayonnaise, red wine vinegar, lemon juice, garlic and finely chopped dill in a mixing bowl.
When ready to serve, add the drained garbanzo beans to the veggies and pour the dressing over the top. I used my hands to mix it together to make sure everything is well coated.
For the Quinoa Salad:
- Cherry tomatoes, halved
- Cucumber, shaved
- Lettuce leaves, torn
- Lime juice
- Olive oil
- Half a green chilli
In a blender, add the avocado, coriander, green chilli, olive oil, garlic and lime juice. Spin till everything has broken up and is well combined.
Cook the quinoa in a pot of water with some salt and olive oil.
Once the quinoa is cooked, add it to a bowl with halved tomatoes and lettuce.
When ready to serve, add the dressing and mix till everything is well coated.